from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
I would like to introduce you to my prawn pan in two variations. It’s a quick recipe and a feast for all the senses. I particularly like prawns… That is really true 😉
You can prepare the crustaceans very easily. With or without shell, it’s a matter of taste. You can find both versions together here.
Let’s go shopping quickly and then we’ll go to the kitchen. I wish you good luck and bon appétit!
Table of Contents
1. Shopping list for prawns in the pan
The fine crustaceans come in different qualities. Medium and larger ones are better for frying. Important: You can usually recognise raw prawns by their grey colour, and uncooked prawns are the first choice for frying in a pan. Here is my short shopping list:
Salt, pepper, cayenne pepper
2. Photo gallery as an appetiser
To get you in the mood, here are some pictures and impressions!
Gambas and king prawns are large shrimps. Scampi belong to the lobster family and have claws.Ingredients Tip from Chef Thomas Sixt
3. Recipe prawn pan
Now it starts: Here you will get step by step in a short time to a fine meal, which presents itself convincingly beautiful.
Enjoy the preparation, good luck and bon appétit!
Instructions from chef Thomas Sixt with many tips.
Prepare prawn pan top fine and delicious step by step with this recipe.
|2||pc||cloves of garlic|
|1||pinches||Salt (I use Himalayan salt.)|
|1/2||pc||Lemon (I only use a little juice here.)|
|1/2||bunch||fresh parsley (Optional )|
Preparatory work and tips
Place the prawns in cold water and defrost. This takes about 40 minutes. Avoid hot water, as seafood cooks from a temperature of 35 degrees Celsius.
If available, cut young green garlic into fine strips, fry briefly in oil until crisp, place on kitchen paper and season with salt. Sprinkle this garlic over the prawns only at the end.
Alternatively, peel and halve the garlic and set aside for frying.
Have the herbs ready. I like to add thyme for flavour when frying in the pan. I only add fresh parsley chopped at the end, just before serving. As a rule, use lovage sparingly. Another variation would be to use herb chips made from basil as a topping for serving. To do this, deep-fry the basil chips in oil until crispy, place them on kitchen paper and sprinkle with salt. Roll the lemon or lime on the kitchen board by hand and cut in half.
Tip for the right pan: Use stainless steel or copper pan with a thick base, iron pan or cast aluminium pan. Thin-bottomed pans are not ideal because the pan cools down too much when the prawns are placed in it and the seafood cooks rather than frying.
Prepare prawns without shell
Cut 3 mm into the shrimp on the curved top side, if the shrimp shell is not already cut.
The gut is the black thread that you can clearly see. Remove the gut from the shrimp.
Dry the prepared prawns again, using kitchen paper.
Fry the prawns with garlic and thyme in olive oil in the pan. After frying, glaze with the butter, season with salt, pepper and cayenne pepper. Serve drizzled with lemon juice to taste.
Freeze the shrimp shells or process them immediately: Fry in oil, flambé with cognac, pour in white wine and stock and boil for about 20 minutes. Use the stock for fish soup or as a sauce base.
Fry prawns with shell
Dry the defrosted prawns.
Fry the prawns in the pan with thyme and garlic, season, glaze with butter and lemon juice and serve.
Serve with white bread or rice. Depending on the season, wild garlic pesto, pesto alla genovese, aioli or mayonnaise also harmonise.
You can find more information about the popular sea creatures at Wikipedia.
4. Calories and nutritional values at a glance
5. Prawn pan side dish ideas and sauce tips
I like to serve this dish with rice or, as in Italy, with white bread or flatbread.